2 medium sweet potatoes
½ c sour cream
½ cup marshmallow cream
2 Tbsp sweetened flaked coconut
2 Tbsp chopped pecans
3 Tbsp drained, crushed pineapple
Salt and Pepper
Preheat oven to 400°
Wash and pat dry the potatoes, and pierce with a fork in several places
Bake 45-50 minutes, until tender. Let cool slightly.
Combine the remaining ingredients into a bowl. Blend well.
Working lengthwise, slice potato in half.
Use a scoop or large spoon to scoop out all but ¼ inch of the flesh from each potato.
Place the scooped-out potato in a bowl. Mash lightly with a fork; add about one half of the ambrosia mixture to the mashed sweet potato; blend well.
Spoon this mixture back into the potato skins and top each with the remaining ambrosia.
Place back into the oven to heat before serving.